Author:
Siciliano James,Heisler E. G.,Porter W. L.
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Reference16 articles.
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4. Heisler, E. G., J. Siciliano, R. H. Treadway, and C. F. Woodward. 1963. After-cooking discoloration of potatoes. Iron content in relation to blackening tendency of tissue. J. Food Sci. 28: 453–459.
5. Heisler, E. G., J. Siciliano, C. F. Woodward, and W. L. Porter. 1964. After-cooking discoloration of potatoes. Role of the organic acids. J. Food Sci. 29: 555–564.
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